*  Exported from  MasterCook  *
          Kasha-Stuffed Cabbage with Sweet and Savory Tomato Sauce
 Recipe By     : Grains by Miriam Rubin
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Kasha                         2Sort
 Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil -- or more
    2      large         onions -- diced
    1      tablespoon    sugar
      1/2  teaspoon      dried thyme -- crumbled
      1/2  teaspoon      ground ginger
      1/4  teaspoon      ground allspice
      1/8  teaspoon      cayenne
    2                    garlic cloves -- minced
    1 1/4  cups          vegetable broth -- or
                         beef broth
    1      large         eggs
      3/4  cup           buckwheat groats (kasha) -- medium grain
   12      ounces        cabbage, leaves separated -- or medium-large
   16      ounces        no-salt-added whole tomatoes -- canned in puree
                         -- coarsely chopped
   14 1/2  ounces        stewed red ripe tomatoes -- canned
      1/2  cup           fresh orange juice
    1      tablespoon    tomato paste
      1/2  teaspoon      salt
      1/2  teaspoon      freshly ground black pepper
      1/2  cup           egg substitute
    3      tablespoons   fresh dill weed -- snipped
                         plus additional for garnish
                         Sour cream -- optional
 Description: A meatless version of a classic dish. Cook a few extra cabbage
 leaves in case some tear. 
 In a heavy large nonstick skillet, heat the oil over medium heat. Stir in
 the onions. Sprinkle with the sugar, thyme, ginger, allspice, and cayenne.
 Reduce the heat to medium-low and cook, stirring frequently, for about 25
 minutes, or until the onions are very tender and light golden. Stir in the
 garlic and cook for 30 seconds, or until fragrant. Transfer to a bowl,
 cover, and set aside. Wash and dry the skillet.
 In a small saucepan, bring the broth and 1/4 cup water to a boil over high
 heat. Beat 1 egg in a small bowl. Stir in the kasha. Heat the skillet over
 medium heat until it feels warm when you hold your hand above it. Add the
 kasha mixture to the skillet and cook, stirring constantly and scraping the
 bottom of the pan, for 2 to 4 minutes, or until the grains are dry and
 separate and smell toasted. Stir in half the onions and the broth and
 return to a boil. Reduce the heat to low, cover, and simmer for 25 minutes,
 or until the kasha is tender and the liquid nearly absorbed. Transfer to a
 bowl and let cool.
 Meanwhile, bring a large pot of salted water to a boil over high heat. Add
 the cabbage leaves 2 or 3 at a time, press them down into the water with a
 wooden spoon and cook, uncovered, 2 to 3 minutes, or until pliable. Remove
 with tongs to a colander; cool under cold running water, and place between
 paper towels to drain well. Repeat with the remaining leaves.
 Place the remaining onions in a heavy large nonreactive saucepan. Stir in
 the tomatoes with the puree, the stewed tomatoes, orange juice, and tomato
 paste and bring to a boil over medium-high heat. Reduce the heat to
 medium-low and simmer, stirring frequently, for 15 minutes, or until the
 flavors are blended and the sauce is thickened. Stir in 1/4 teaspoon salt
 and 1/4 teaspoon pepper. Remove the saucepan from the heat.
 Preheat the oven to 375F. Spread 1-1/2 cups sauce in a 13- by 9- by 2-inch
 baking dish.
 Add the egg substitute (or 2 eggs), 3 tablespoons dill, and the remaining
 salt and pepper to the cooled kasha and mix well.
 To roll the cabbage, pare the thick part of the core from the bottom of a
 cabbage leaf and trim the end. Spoon a scant 1/4-cup kasha filling on the
 lower half of the leaf and shape the filling into a thick sausage. Fold the
 end of the leaf over the filling, fold over the sides, and roll up. Place,
 seam side down, in the sauce in the ptcpared baking dish. Repeat with the
 remaining leaves and filling.
 Spoon the remaining sauce over the cabbage rolls and cover with foil. Bake
 for 20 minutes. Uncover and bake for 20 minutes longer, or until the sauce
 is thick and bubbly. Sprinkle the cabbage with the remaining 2 tablespoons
 dill and serve with the sauce, sour creams and snipped dill, if desired.
 Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Gourmet Pantry
 Book (Series). Modified for lighter cooking by phannema@wizard.ucr.edu
 MasterCook estimates 420 cals, 13.2 g fat, 27% CFF
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 217 2415 0 0 0 0 0 0 0 0 0 0 0